Pumpkin Spice Cupcakes with Coffee Cream Cheese Frosting

Pumpkin Spice, that flavour we all crave when the weather cools off, is actually a mix of warm, fragrant spices like cinnamon, allspice, cloves, and nutmeg. We used them all to flavour these comforting cupcakes, plus our Dark Brown Sugar for deep undertones of caramel. And, it’s all topped with a smooth and decadent frosting. It’s a fun and shareable alternative to traditional coffee cakes and loaves.

Prep Time
40 minutes
1 hour cooling time
Bake Time
20 to 22 minutes
Image
 Pumpkin spice cupcakes with frosting, one cut in half, on a table

Redpath® Granulated Sugar & Redpath® Icing Sugar

Redpath® Granulated Sugar

Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

  • Muffin tin (regular) x 2
  • Paper liners
  • Scale OR dry measuring cups
  • Measuring spoons
  • Large bowl
  • Whisk
  • Liquid measuring cup
  • Stand mixer with paddle attachment OR large bowl and hand mixer
  • Rubber spatula
  • Skewer
  • Small offset spatula OR piping bag fitted with a plain/round or star tip
  • Wire cooling rack
Servings
12 Cupcakes
For the cupcakes:
  • 1 cup (125 g) all-purpose flour
  • ⅔ cup (75 g) cake flour
  • 1½ tsp (8 g) baking powder
  • 1¼ tsp (4 g) ground cinnamon
  • ¾ tsp (5 g) salt
  • ½ tsp (2 g) baking soda
  • ½ tsp (1 g) ground allspice
  • ½ tsp (1 g) ground ginger
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) ground cloves
  • 1 cup (240 g) pumpkin puree, canned
  • ⅔ cup (167 ml) canola oil
  • ½ cup (109 g) Redpath® Dark Brown Sugar, packed
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ⅓ cup (83 ml) milk
  • 2 eggs, lightly beaten
  • 1 tbsp (15 ml) pure vanilla extract
For the coffee cream cheese frosting (makes 2½ cups / 625 ml):
  • 1 cup (227 g) cream cheese, brick-style, cubed
  • ½ cup (113 g) butter, cubed
  • ¼ tsp (2 g) salt
  • 2 tsp (10 ml) pure vanilla extract
  • 2 tsp (2 g) instant espresso powder
  • 3½ cups to 4 cups (420 g to 480 g) Redpath® Icing Sugar
Garnish (optional):
  • Cinnamon Sugar
Instructions

Step 1

Preheat oven to 350°F (177°C). Line muffin tins with paper liners.

Step 2

In the bowl of a stand mixer or a large bowl, use a whisk to combine the all-purpose flour, cake flour, baking powder, cinnamon, salt, baking soda, ground allspice, ginger, nutmeg, and cloves until thoroughly blended.

Step 3

In another large bowl using a whisk or a hand mixer, mix the pumpkin puree, canola oil, the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, milk, lightly beaten eggs, and vanilla extract until homogeneous.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Using the paddle attachment, if using a stand mixer, or a hand mixer, mix on medium-low speed until no flour streaks remain, scraping down the sides of the bowl as necessary.

Step 5

Spoon batter into the prepared tins, filling liners about ⅔ full. Place tins into the preheated oven and bake for 20 to 22 minutes, or until a skewer inserted into the center comes out clean.

Step 6

Let cupcakes cool in the tin for 5 minutes before removing and placing them onto a wire cooling rack to cool completely.

For the coffee cream cheese frosting:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the cubed cream cheese, butter, and salt on medium-high speed until no lumps remain.

Step 2

In a small bowl, stir together the vanilla extract and espresso powder to dissolve the powder. Add to the cream cheese mixture and blend until well combined.

Step 3

Add the Redpath® Icing Sugar about 1 cup (120 grams) at a time, mixing well on low speed after each addition. Repeat process with the remaining icing sugar until the desired consistency is reached.

Step 4

Using a small offset spatula or a piping bag fitted with a plain or star tip, decorate the completely cooled cupcakes with the coffee cream cheese frosting. Sprinkle the decorated cupcakes with cinnamon sugar, if desired.

Pumpkin spice cupcakes with frosting on a live edge wood serving tray